Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents.

Trivittayasil, Vipavee; Tsuta, Mizuki; Kokawa, Mito; Yoshimura, Masatoshi; Sugiyama, Junichi; Fujita, Kaori; Shibata, Mario

Trivittayasil, Vipavee; Tsuta, Mizuki; Kokawa, Mito; Yoshimura, Masatoshi; Sugiyama, Junichi; Fujita, Kaori; Shibata, Mario.

Affiliation

Trivittayasil V; a Food Engineering Division, National Food Research Institute , National Agriculture and Food Research Organization , Tsukuba , Japan.

Biosci Biotechnol Biochem ; 79(4): 652-7, 2015.

Article in En | MEDLINE | ID: mdl-25485961

Subject(s)

Catechin/chemistry; Spectrometry, Fluorescence/statistics & numerical data; Tryptophan/chemistry; Fluorescence; Food Analysis; Multivariate Analysis; Principal Component Analysis; Solutions; Spectrometry, Fluorescence/standards

Key words

concentration; excitationemission matrix; multivariate analysis; principal component analysis

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Spectrometry, Fluorescence / Tryptophan / Catechin Type of study: Prognostic_studies Language: En Journal: Biosci Biotechnol Biochem Journal subject: BIOQUIMICA / BIOTECNOLOGIA Year: 2015 Type: Article Affiliation country: Japan

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